\nA Well-Seasoned Industry Webinar presented by Hospitality Newfoundland &\; Labrador \;
\nEvery food and beverage business in Newfoundland and Labrador has a story. It might be about a family recipe\, a relationship with a local supplier\, a building with history\, or just a \;really good \;reason you do things the way you do. The challenge \;isn'\;t \;finding that story\, rather\, it'\;s \;knowing what to do with it. \;
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\nThis session is about closing that gap. Not by turning operators into professional writers\, but by helping them recognize the story they already have and put it to work in the places it matters most. \;

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Food writers\, travel journalists\, and content creators are actively looking for businesses worth writing about across this \;province. \;They&rsquo\;re \;looking for authentic places with a point of view. This session will pull back the curtain on what makes a business story-worthy\, regardless of its size or style. \;

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What \;you'\;ll \;walk away with: \;

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How to describe your food and your place in language that connects with visitors\, both during trip planning and on the ground \;
What food writers and media are \;actually looking \;for when they decide to cover a business\, and how to make yours easier to say yes to \;
What a food writer notices when \;they'\;re \;in your space\, such as how staff describe the menu to the sense of place in the room \;
Practical tips for menu language that shift how guests perceive value and experience \;
A framework for telling your story across menus\, websites\, social media\, and media pitches \;

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Your Speaker: Gabby Peyton \;

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Gabby Peyton is a Taste Canada award-winning food and travel writer based in St. John'\;s\, a former restaurant critic for The Telegram\, and the author of \;Where We Ate: A Field Guide to Canada'\;s Restaurants\, Past and Present. Her work has appeared in Canadian Geographic\, The Globe and Mail\, Chatelaine\, CBC\, and Eater. \;She'\;s \;spent over a decade writing about food in this province and across the country\, and she knows what makes a food story land and what makes a business worth telling a story about. That dual perspective is exactly what this session offers. \;

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This session is open to restaurants\, café\;s\, food trucks\, farm stands\, culinary experience providers\, and anyone offering food as part of the visitor experience. No polished brand or professional writing experience \;required.
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